![]() Unpasteurized fresh apple juice (i.e., apple cider) is a traditional product that is produced and consumed in the apple-producing regions of the world, particularly during the fall harvest season. coli recommended by the National Advisory Committee for Microbiological Criteria for Foods. Based on these results, a dose of 1.8 kGy should be sufficient to achieve the 5 D inactivation of E. When acid-adapted SEA13B88 cells were tested in five apple juice brands having different levels of suspended solids (absorbances ranging from 0.04 to 2.01 at 550 nm), radiation resistance increased with increasing levels of suspended solids, with D values ranging from 0.26 to 0.35 kGy. D values increased to 0.22 to 0.31 kGy for acid-adapted cells. Non-acid-adapted cells had radiation D values (radiation doses needed to decrease a microbial population by 90%) ranging from 0.12 to 0.21 kGy. The bacteria were then transferred to clarified apple juice and irradiated at 2☌ with a cesium-137 irradiator. The strains were grown in tryptic soy broth with or without 1% dextrose for 18 h to produce cells that were or were not induced to pH-dependent stationary-phase acid resistance. coli O157:H7 from apple juice or cider and to characterize the effect of inducing pH-dependent, stationary-phase acid resistance on radiation resistance. Three strains (932, Ent-C9490, and SEA13B88) of Escherichia coli O157:H7 were used to determine the effectiveness of low-dose gamma irradiation for eliminating E.
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